In a medium saucepan (a saucier with sloped sides works best), heat oil over medium-low heat and cook onion until translucent and just beginning to brown at the edges, 6-8 minutes. While the onion is cooking, pulse the tomatoes in a food processor or break up with your hands into small pieces (about the size of a dime), but be careful to not over-process or puree. Add the garlic to the onions and cook until fragrant, about 1 minute.
Pour the wine into the onions and garlic, bring to a simmer and cook for 1-2 minutes.
Stir in the tomatoes, tomato paste, dried herbs, black pepper and crushed red pepper and simmer about 25 minutes.Taste to adjust seasoning; add sugar and salt, as needed -- the amount of each will depend on the tomatoes used (see notes).
Stir in basil and parsley and cook for 2-3 minutes to meld flavors, then serve.
Coconut palm sugar is less sweet with a deeper, molasses flavor than refined sugar. If using refined sugar, add 1/2 teaspoon at a time until the desired balanced flavor is reached.
Use cooked carrots or beets instead of sugar to sweeten your sauce. Puree or mash the carrots or beets before adding to the sauce to take less to bring the sweetness you desire.
Muir Glen tomato products are among the best in bright tomato flavor and texture, are widely available, and reasonably priced. Simpson Imports SAN MARZANO whole peeled tomatoes (the white can with the red tomatoes on the side) is another excellent brand that may be a little harder to find, but definitely worth looking for in stores or online.
Note about why I recommend using a Saucier Pan (affiliate link):The sloping sides give a saucier a flared, wider opening at the pan's top, which means faster evaporation, so liquids reduce more quickly. When simmering sauces that take time to thicken and concentrate flavors, a saucier pan moves the process along more efficiently.